Tuesday, March 8, 2011

Aloo Gobi

The great thing about cooking indian food everyday is that is that you can always have one or two curries leftover from the previous days and make your own little indian buffet! Today the cauliflower was calling out to me, so I decided to make some Aloo Gobi. Aloo = potato, gobi = cauliflower. That pretty much sums it up.

I stopped by the store to pick up some Ghee instead of using olive oil. Ghee has a great, rich dairy smell when you are frying the garlic and spices. As it should, it is 100% Pure COW!

In addition to the pure cow, I had the following on hand, listed in the order in which they are added to the pot:

step 1:
several curry leaves
2 teaspoons cumin seeds
1 teaspoon coriander seeds

step 2:
4 cloves garlic
1 thumb-sized piece of ginger, minced
4-5 hot chiles

step 3:
1-2 teaspoons turmeric

step 4:
4-5 small potatoes, cubed
1 small head of cauliflower, cut into bite-sized pieces

step 5;

step 6:

Heat 1-2 tablespoons of Ghee, and add the cumin seed, coriander seed, and curry leaves. Fry until the seeds start to brown/pop, then add the minced garlic, ginger, and hot pepper. Fry these for a good minute or two before adding the turmeric. Fry the spice mixture for just a bit then add the potato and cauliflower. Add a bit of salt, adjust the heat (if it is too dry maybe add a bit more ghee), and cook covered until the potato and cauliflower are not quite done. At this point you can add the chopped tomato and more salt if needed (taste it!) and cook until the potato and cauliflower are nice and tender, but not mushy. Top off with some lemon and chopped cilantro! I added some leftover rajma and ate it up with some more flat bread. Enjoy!

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